Sweet Kozhukattai/modakam can be described as warm rice dumplings filled with a mixture of jaggery and coconut. I remember helping my mom whenever she cooked elaborate dishes such as kozhukattais and my mom has always encouraged my mishaps with a tender smile and reassuring words that I just need more practice. There is definitely a skill set required to make the cups for the base of the dumpling but nothing that can’t be mastered with practice. Remember, if I can learn to do it, anyone can. There are two ways for making them and one of the methods is for beginner cooks so don’t be disheartened if you can’t make the cups in the first try.

The outer covering or the base of the dumpling has a very soft texture and the inner filling is quite sweet, so people who like sweet this recipe is designed just for you. My kids like to eat the filling and the filling can be used as filling in different recipes if you like to experiment. I’ve used the same filling for puff pastries(Recipe) or with jackfruit (Recipe )with a slight change and was amazed to see how versatile the filling can taste with different outer covering.

Step-by-Step Pictorial

To make the dough (base/outer covering)

Grind soaked rice in a blender or wet grinder into smooth paste/batter. In a pan add the ground paste and drizzle oil in the center of the dough. Cook in medium flame, stirring continuously. Initially the dough will start to cook and form lumps but with constant stirring the moisture will evaporate and the dough will start to come together (about 5 to 10 minutes).

Once the dough is well cooked, if you touch the dough it shouldn’t be sticky or can be easily made in to balls. Remove from fire and keep it covered. Once cool enough to handle take little portion of the dough and knead well with oil-greased hands or with wet hands to form a soft smooth dough.

Divide the dough in to equal parts and make small balls. Keep aside (cover with damp cloth or tight lid to prevent drying)

To make the filling

Heat a pan or wide vessel, add powdered jaggery, little water and stir until the jaggery dissolves. Filter the syrup with a strainer and return the filtered syrup to the pan. Heat the syrup until it thickens, add coconut, cardamom powder, and stir well.

Continue cooking the mixture until all the moisture evaporates. Remove from heat and let it cool down. Once cool enough to handle, divide the filling in to same number of parts as the dough and make small balls. Keep aside.

To make the Modakam/Kozhukattai

For Beginners

If you are beginner, this method is quite easy to make. Take one part of the dough, flatten the dough in to small disc. Place the filling in the center.

Hold the disc in your hand and gather the outer part of the discs together, just like how you make stuffing for parathas or any type of bread. Holding the bottom of the modakam with your fingers, press the top foldings together to form the modakam shape. Repeat with remaining dough and filling.

Steam the modakams in a plate or idli plate over high for 5 to 7 minutes. Serve warm. Enjoy!!!

Another method for making modakam/kozhukattai

For making the cups, take a part of the dough. Start pressing the outer part of the dough using your thumb while making indentations inside to form the cup. Keep rotating the dough while pressing your thumb inwards.

Once the cup is formed, place the filling inside the cup. Close the top together forming the tip.

Once the modakam is made, repeat with other parts of the dough and filling. Keep practicing and its quite easy once you get the hang of it. Steam the modakams in high for 5 to 7 minutes. Serve warm and Enjoy!!!

Soak rice for an hour. Grind soaked rice in a blender or wet grinder into smooth paste/batter. In a pan add the ground paste and drizzle sesame oil in the center of the dough. Heat the pan and cook in medium flame, stirring continuously. Initially the dough will start to cook and form lumps but with constant stirring the moisture will evaporate and the dough will start to come together (about 5 to 10 minutes).

Once the dough is well cooked, if you touch the dough, it shouldn't be sticky or can be easily made into balls without sticking to your hands. Remove from fire and keep it covered.

Once cool enough to handle take little portion of the dough and knead well with oil-greased hands or with wet hands to form a soft smooth dough. Divide the dough into equal parts and make small balls. Keep aside (cover with damp cloth or tight lid to prevent drying)Note: While you are working on one part of the dough, keep the remaining part always covered. The rice dough tends to dry quickly and will crack. If you accidentally dried a part of the dough, sprinkle water and knead well.

For making the Filling

Heat a pan or wide vessel, add powdered jaggery, little water and stir until the jaggery dissolves. Filter the syrup with a strainer and return the filtered syrup to the pan. Heat the syrup until it thickens, add coconut, cardamom powder, and stir well.

Continue cooking the mixture until all the moisture evaporates. Remove from heat and let it cool down. Once cool enough to handle, divide the filling into same number of parts as the dough and make small balls. Keep aside.

For making the Kozhukattai/Modakam

If you are beginner, this method is quite easy to make. Take one part of the dough, flatten the dough into small disc. Place the filling in the center. Refer to the pictorial before making them.

Hold the disc in your hand and gather the outer part of the discs together, just like how you make stuffing for parathas or any type of bread. Holding the bottom of the modakam with your fingers, press the top foldings together to form the modakam shape. Repeat with remaining dough and filling.

Another method for making the cups--- Take a part of the dough and start pressing the outer part of the dough using your thumb while making indentations inside to form the cup. Keep rotating the dough while pressing your thumb inwards. Refer to the pictorial.

Once the cup is formed, place the filling inside the cup. Close the top together forming the tip. Once the modakam is made, repeat with other parts of the dough and filling. Keep practicing and its quite easy once you get the hang of it.

This recipe was in my draft for long as I missed posting it on Ganesh Chaturthi and when I was given coconut as secret ingredient by my partner Priya Mahadevan for this week’s hush-hush week I wanted to post this recipe for the Avant Garde Cookies Group. Check out Anusha, Radhika,Kavi, Priya, Priya Mahadevan, Roshni and Veena the other cookies in my voyage.

Thank you for visiting Sizzlingveggies.com. If this is your first time here -- a Warm Welcome. Get ready with your chef hat, apron, and a big SMILE to cook some tasty recipes from around the world. Don't hesitate to join my Facebook Fan Page where I share my passion for cooking, baking, blogging and never ending sizzling recipes.